Portobello Pizza Keto Stuffed Mushrooms Recipe

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We have low carb pizza night at least once a week at our house. It never gets boring, because first of all… pizza!! And second, we switch it up a lot! The classic keto fathead pizza crust is still a family fave, but there’s also cauliflower pizza crust, eggplant pizzas, and even low carb pizza casserole. And, these portobello pizzas are part of the rotation as my favorite keto stuffed mushrooms recipe!

I’ve been making low carb stuffed mushrooms for quite a while, but this particular portobello mushroom pizza recipe comes from the “Atkins: Eat Right, Not Less” lifestyle book. The book aims to show people how the Atkins low carb lifestyle can be both beneficial and simple to follow. It also explains the Hidden Sugar Effect – foods that you think are healthy that actually turn into sugar when digested. You don’t see the sugars, but your body does.

The book is also packed with 100 whole food, low carb recipes. I’m so glad they let me share this one with you! Atkins calls it “Portobello Pizza,” but I also like to call them pizza stuffed mushrooms, or even just easy keto stuffed mushrooms.

Options for an Easy Keto Stuffed Mushrooms Recipe

Making pizza stuffed mushrooms is very simple to do. You need just five basic ingredients:

• Olive oil spray
• Portobello mushrooms
• Marinara sauce
• Shredded mozzarella
• Pepperoni

Make sure you choose a low-carb-friendly marinara sauce that doesn’t have any sugar added. You can even reduce carbs more by making these keto stuffed mushrooms with alfredo sauce instead.

Feel free to mix up the toppings. Atkins suggests using either pepperoni sausage or a chorizo link, but you can also add some low carb veggies or any other pizza toppings you like.

Finally, you have options for the cheese! The original portobello mushroom pizza recipe uses mozzarella, but you don’t have to. Any cheese you like will do. You can even omit it if you are dairy-free.

How To Make Portobello Mushroom Pizza

So, how to make portobello mushroom pizza? Essentially, it’s just adding sauce and toppings into the mushrooms, then baking them in the oven.

That being said, I found a couple ways to improve this basic keto stuffed mushrooms recipe.

First of all, you need to decide whether to remove the gills. The recipe from the Atkins book recommends removing them, and I did as well. But, it’s up to you!

My other tip is to pre-cook the mushrooms in the oven first, to dry them out before adding sauce and toppings. Drain, then add toppings and bake again. This pre-baking step is optional. If you skip it, you can just drain the extra liquid from the pan afterward instead.

Make Ahead Pizza Stuffed Mushrooms

You can easily make pizza stuffed mushrooms ahead of time for meal prep! To do this, pre-bake the mushrooms separately first, then add the sauce and toppings without baking again.

Store them like this in the fridge for a couple of days or freeze for longer. Place into the oven, until hot, when you’re ready to eat them.

Alternatively, you can also store portobello pizza after it’s fully cooked. Perfect for leftovers! Just place the cooked mushrooms in the fridge or freezer, and reheat when needed.

Pizza Keto Stuffed Mushrooms Recipe:
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Portobello Pizza Keto Stuffed Mushrooms Recipe

Portobello pizza is an easy and delicious way to make keto stuffed mushrooms! This low carb portobello mushroom pizza recipe is quick with a few ingredients, delicious for the whole family, and Atkins friendly.

Course Main Course

Cuisine Italian

Keyword atkins, gluten-free, keto, low carb, low carb pizza, stuffed mushrooms

Calories 113 kcal

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Maya Krampf from WholesomeYum.com

Servings 4 servings

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Recipe Video

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Ingredients

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• Olive oil spray
• 4 large Portobello mushrooms (stems removed)
• 1/2 cup Marinara sauce (low sugar)
• 1/2 cup Mozzarella cheese (shredded)
• 16 slices Pepperoni sausage (or a thinly sliced chorizo link)

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Instructions

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1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat with a layer of olive oil spray.

2. Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.

3. Place the mushrooms stem side up, and top each with 2 tablespoons (28 g) of sauce. Sprinkle each with 2 tablespoons (28 g) of mozzarella and 4 slices of pepperoni or chorizo.

4. Bake for 20 to 25 minutes, until the cheese is bubbly and the mushrooms are soft. (See notes for alternative method.) Serve immediately.

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Recipe Notes

Serving size: 1 stuffed mushroom

• My calculations yield 5g total carbs and 4g net carbs per serving, whereas the Atkins book says 7g total carbs and 5g net carbs. The difference is in the low-sugar marinara sauce you choose to use.
• If you'd like, you can pre-bake the mushrooms for about 20 minutes before adding toppings. Drain, then add toppings and bake again. They turn out less watery this way.

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Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 113

Fat 6g

Protein 7g

Total Carbs 5g

Net Carbs 4g

Fiber 1g

Sugar 3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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